HOW TO COOK KIMCHI FRIED RICE (QUICK AND EASY) - PINOY STYLE
Servings: 2 people
- 120 grams kimchi
- 1 pc white onion
- 3 cloves garlic
- 1 tbsp onion leeks
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 2 cups left over rice
- toasted sesame seeds
- ground pepper
- sunny side up egg for toppings
Heat olive oil in a cooking pan.
Sauté garlic then add onion. Cook until the garlic and onion turns light brown in color.
Add precooked plain cold rice. You can choose to use your leftover rice.
Cook in high heat then gently crush the rice this will help fry the rice to avoid steaming in the pan and sticking together.
Gradually pour soy sauce and stir to evenly distribute the soy sauce in the rice.
Add in of Kimchi.
Add a dash of pepper and salt as needed only.
Add Onion leeks and continue to stir fry.
Transfer in a serving bowl. You can also add a sunny side cooked egg as topping. Serve nice and warm.
Serving: 347g | Calories: 655kcal | Carbohydrates: 76.37g | Protein: 23.77g | Fat: 45.27g | Saturated Fat: 8.49g | Polyunsaturated Fat: 11.43g | Monounsaturated Fat: 21.89g | Trans Fat: 0.01g | Cholesterol: 309mg | Sodium: 583mg | Potassium: 2190mg | Fiber: 27.4g | Sugar: 8.07g | Vitamin A: 2545IU | Vitamin C: 47mg | Calcium: 179mg | Iron: 25.01mg